Whether you’ve used a Christmas cake recipe (opens in new tab) to make your own base or are saving time by decorating a shop-bought cake, this beautiful design is surprisingly easy to put together.
Silver dragees (sugar pearls) and white trim look great with the snowy design, but you could also add warmth by switching them up with gold sugar pearls and a red or tartan ribbon. This snowflake cake design would work just as well with a simple vanilla or lemon sponge base – or even a decadent chocolate cake.
Ingredients
- 675g shop-bought marzipan
- 675g shop-bought sugar paste
- 100-125g white sugar paste
- Edible lustre dust
- Silver dragees
- Snowflake cookie cutters
WEIGHT CONVERTER
Method
- When you're ready to decorate your Christmas cake; roll out the marzipan. You can use our handy guide on how to cover a cake in marzipan (opens in new tab) for our top tips. Once you've covered the cake in marzipan, finish with a layer of sugar paste or white fondant.
- Knead the sugar paste to soften it and then roll it out on a surface lightly dusted with icing sugar. Tip some of the lustre dust onto the sugar paste and brush it over the surface, using a dry paintbrush.
- Use the cutters to cut out snowflakes in assorted sizes. Re-roll the sugar paste as necessary to get enough flakes, and don’t worry about the lustre dust on it, just knead it in and then brush some more on top before cutting out the next flakes.
- Brush a little water where the dragees are to be stuck and press them into place. Mix some of the white sugar paste with water to form a sticky glue. Use this to stick layers of snowflake together and to fix them on the cake. Wrap a ribbon around the cake.
Top tips for making this snowflake cake
Edible glitter adds that extra sparkle to the snowflakes. Avoid cold marble surfaces when rolling out sugar paste, as this makes it harder to work with.
You might also like...
Mary Berry’s fruit cake (opens in new tab)
Christmas cake decorations (opens in new tab): Ways to decorate your Christmas cake
Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.
-
Butterfly buns
Our easy butterfly buns recipe is perfect for kids. We've kept our butterfly cake recipe simple - just slice the tops off and fill with buttercream and jam...
By Jessica Dady • Published
-
Mary Berry’s chocolate cake
Make a perfectly rich chocolate cake with luxurious chocolate icing using Mary Berry's chocolate cake recipe...
By Mary Berry • Published
-
Catherine sponge
Looking for cake recipes? To celebrate the Royal Wedding, Julia Speare-Cole, a relative of Queen Victoria's close friend, has teamed up with Stoves and celebrity chef Brian Turner to create a Catherine sponge, using Kate Middleton's favourite ingredients
By Octavia Lillywhite • Published
-
Rosemary Conley's beef steak pie
This healthy beef steak pie is packed with a lean meat and topped with a delicious flaky golden pastry topping.
By Rosemary Conley • Published
-
Naan bread
You don't need a traditional clay oven to make naan. Learn how to make naan bread in a frying pan - for wonderfully light, fluffy bread every time...
By Sue McMahon • Published
-
Chicken and bacon risotto
Chicken and bacon risotto is a quick and easy meal for the whole family. Our recipe takes just 40 minutes to prep and cook...
By Sue McMahon • Published
-
Winter Love Island has been confirmed for 2023
Winter Love Island is back for another year
By Caitlin Elliott • Last updated
-
Iceland is selling a GIANT Cadbury’s Creme Egg dessert just in time for Easter
By Naomi Jamieson • Published
-
Scary vet warning over winter walks that could blind dogs
By Selina Maycock • Published